An attractive, softly sparkling, organic Italian sparkling Rosé from Prosecco country. An irresistible bottle of bubbles - great to get the party started!

Tasting Notes

Colour

Soft light pale pink

Nose

The nose is delicate and fruity, led by aromas of ripe strawberries and raspberries. 

Palate

The palate is fresh and tart, full of gooseberry and redcurrant notes. 

Terroir: The Land of Prosecco and of the river Piave

Organic – for the Love of this Soil

History 

The vineyards here have been passed down through the generations since 1891. The 'Jara' name comes from the gravel that covers the vineyards and provides heat to the vines overnight – as they do in Chateauneuf-du-Pape. 

Specifications

Chill out, put your feet up, and welcome Fritz Willi - a deliciously irreverent modern Riesling.

Tasting Notes

Nose

Fragrant aromas of ripe apricots, citrus and apple. 

Palate

Minerality and ripe, rounded stone fruit flavours are balanced by zesty lemon sherbert characters - giving an appealing off-dry style that retains a surprisingly crisp finish.

Producer

The Friedrich Wilhelm Gymnasium name originates from the Jesuit school founded in Trier in 1561. Through the centuries, wine production from the estate's vineyards helped to support the school. Today the estate consists of around 25 hectares on the steep slopes of the Middle Mosel and Saar - all exclusively dedicated to Riesling.

The cellars lie deep under the city of Trier - where a stone in the foundations bears the date 1593. Here fermentation takes place in stainless steel or in traditional Mosel 'Fuder' (1000 litre barrels.

The school itself changed names a number of times following its foundation, but an interesting note is that one of its more famous pupils was Trier-born Karl Marx!

Production Method

The Riesling grapes are sourced from the steep slatey soils of the Saar and Mosel. After careful picking and selection, the grapes are fermented in 100 litre oak Fuder and stainless steel - both parts blended later to add complexity. The wine rests on its fine lees before bottling.

Specifications

Supple and moreish, this is a delightfully pale pink French rosé.

Tasting Notes

Pale raspberry pink with appealing, soft, berry aromas. Smooth, round and juicy this is an easy-drinking, vivaciously fruity rosé with a refreshing dry finish.

Production Method

Bellefontaine Grenache Rosé possesses fine aromatics, pure fruit expression, fresh acidity, varietal character and above all, a persistent finish. Fermentation takes place in temperature-controlled stainless steel with minimal intervention during winemaking. Bottled young to capture the freshness and vibrant fruit character. The free-run juice of Grenache grapes produces a wine full of sweetly ripe yet crunchy fruit with soft and juicy flavours.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine. 

Alan's Personal Notes

"This is DELISH! And definitely one of our best value roses at £8.95. Lots of ripe, crunchy Grenache fruit which delivers lots of berry aromas and juicy flavours with good acidity, balance and a dry refreshing finish. Very moreish and perfect for a long, lazy summer lunch. Absolutely delightful and retains its freshness to the end of the bottle easily. A top pick for summer!" tasted July 2024

Specifications

A classic, refined, and expressive Crémant from this renowned Alsace co-operative.

Tasting Notes 

This traditional method sparkling wine offers fine bubbles and fruity flavours. Applely, floral Pinot Blanc and spicy honeyed Auxerrois are traditionally vinified together, and the Pinot Gris brings body and weight. Fresh, intense and well-balanced, crisp and supple.

Production

Crémant d’Alsace is produced using the same traditional method as Champagne. There is a strict selection of organically-grown grapes, the use of dedicated cellar equipment, a second fermentation in bottle, no filtration other than degorgement, and the wine spends 24 months aging on its lees before release.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit-forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long-term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification then went on to achieve the highest HVE Level 3 certification in 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

To celebrate its 65th anniversary, Cave de Turckheim planted 65 trees in February 2022 to contribute to the reconstruction and maintenance of their vines and terroirs, as well as to the preservation and enhancement of wider landscapes. Local and ancient varieties were specially selected to contribute to the safeguarding of their genetic heritage.

Specifications

Tasting Notes

A delicious red with plenty of ripe and juicy berry fruit, but all balanced by well-judged oak, pleasant tannic structure, enough acidity to keep things fresh and some bottle age for added complexity.

Vinification

Specifications

Elegant and structured Cava Reserva from this family-run estate.

Tasting Notes

Nose

Aromas of fresh apple and pear, with citrus fruit and white flowers. Also lightly spicy notes of cinnamon and biscuit due to ageing. 

Palate

The palate is structured with bright acidity, ripe stone fruit and a creamy mousse - well-balanced to give a rounded, long and gently textural finish.

Production Method

Grapes are sourced from 35ha of vines cultivated on the Can Macià estate, situated in the Anoia river basin, near Odena. They grow in clay-limestone soils and this, together with the Mediterranean-Continental climate and low rainfall, produces low yields with high acidity.

Slow but complete ripening makes this area suitable for the production of high-quality Cava base wines. The grapes are harvested by night, in cool temperatures. Bohigas Cava Brut Reserva is produced by the traditional method, with a second fermentation in bottle, the wine is kept on lees for at least 18 months before release (dosage is 6g/l).

The Estate

At 450m in altitude, the estate is the second-highest winery in the region and at the very limit of Cava production. Some of their vines are over 50 years old.

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focusing upon organic Cava production.

Awards

• Bronze at the IWSC 2023 

Specifications

A full-flavoured, well-rounded Sicilian white wine brimming with character - excellent value for the price!

Tasting Notes

A honeyed, floral and spicy nose with hints of ginger and stone fruit. Ripe, sun-dried citrus characters on the palate with savoury notes and a creamy texture. Fresh, balanced acidity and a bitter lemon twist on the finish.

Production

Grapes were sourced from vineyards in the coastal zone at the western tip of Sicily, in Petrosino, Trapani and Marzara del Vallo areas. At altitudes between 10 and 50m, in chalky soils with sandy patches, the vines used were of average age 20 – 25 years, and were trained using the Controspalliera system. Yields were 12 – 13 tons per hectare, and harvesting took place from the end of August through to the middle of September. After undergoing temperature-controlled fermentation for 30 days, the resulting wine was filtered and bottled. No oak was used in production.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications

A classic introduction to white Burgundy.

Tasting Notes

This beautifully balanced and classic white Burgundy has a savoury, baked peach and biscuity nose with a rich, broad yet vibrant palate that is balanced with moreish acidity. The oak is well-integrated on both the nose and palate adding texture and finesse followed by a long, intense finish.

Production

Chardonnay grapes are sourced from vineyards in Gevrey-Chambertin and Auxey-Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined prior to bottling but not filtered.

Producer

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry.

This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.

A Note on Sustainability

Pierre Bourée et Fils is keen to work in an as environmentally friendly method as possible, using techniques such as regular maintenance of the soil by ploughing, applying the minimum of phytosanitary treatments and the controlling of vine vigour and yields through careful pruning. The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

Specifications

 Crisp & zesty style, light & fresh with hints of rich, tropical fruit, plenty of body, some richness and some complexity. There's an awful lot to like here and it's pretty addictive!

Grillo grapes are grown in the top white grape producing area around Marsala.

Tasting Notes

Colour

Nose

Palate

Specifications

Tasting Notes

The bouquet shows tropical fruit with hints of citrus. There is a perfect balance of pure tropical fruit on the palate, with a backbone of acidity. 

The Fedele is actually a blend of Catarratto, which gives some body, cream and some delicate pear and ripe melon flavours, whilst the Pinot Grigio brings some hints of peach and stoned fruit and an incredible freshness.

Vineyards & Winemaking

Grapes: 60% Catarratto 40% Pinot Grigio.  Both grape varieties are grown in organic vineyards in the Trapani area.  The two different grape varieties are vinified separately, temperature-controlled fermentations then blended and left on the fine lees until the end of the year.

Specifications

Tasting Notes

Bouncy, crunchy Gamay, this is an irresistible fruit bomb packed with fresh, primary fruit aromas and the delicious soft red berry flavours of gorgeous Gamay at its best.

Production Method

Gamay loves the granite/siliceous soils of the vineyards in the hills to the northwest of Lyon in eastern France. Grapes were hand-picked deliberately early to maintain freshness. In the cellar, they are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvasion to maintain the up-front, juicy fruit character.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Today, Boutinot’s French office has recently relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of our four winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Notes

"Another delight. Medium to full-bodied with lovely ripe fruit, some spiciness, and a silky smoothness that lets the flavour linger and makes this a long-lasting mouthful. Got the weight and length of a much more expensive wine than it is. Delicious and keeps on giving until the last drop! Paired beautifully with our Venison Steaks." Tasted February 2024

Specifications

This is an approachable and unoaked style of Primitive with bright acidity.

Tasting Notes

Palate

Specifications

Now recognized as Garda DOC, this Garganega Pinot Grigio is chosen from premium vineyards situated between Lake Garda and Vicenza. The inclusion of Garganega lends a more distinctive and flavorful profile to the wine compared to many standard Pinot Grigios.

Tasting Notes

Aromas of fresh apple and citrus. Crisp and zesty on the palate with a lightly honeyed, floral note on the finish.

Production

Produced from Garganega grapes grown in the Garda DOC region between Lake Garda and Vicenza, with the addition of 15% Pinot Grigio. Gentle pressing, fermentation at 16 to 18C with selected yeasts, bottling after 3 months on fine lees.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications

Tasting Notes 

Stone fruit and limey citrus aromas; with nectarine, subtle pineapple characters and a creamy mouthfeel. Gentle and well-integrated oak.

Production

Selected grapes from vines grown on stony, sandy soils, at an altitude of 500 metres. Hand harvested mid–end September. Temperature-controlled fermentation of between 14º-18º C in stainless steel, then matured in French oak bordelaise barrels for three months.

History

The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today.

Grapes are sourced from over 375 member growers covering 2,400 hectares - nearly a third of the region's total. Vineyards lie in the undulating foothills of the Moncayo mountain, ranging from around 350m to 800m above sea level. At lower altitudes vines are younger and may require some irrigation, but higher up the slopes the vines are older, unirrigated bush vines.

The climate is rather severe and arid, with hot dry days, and cool nights - which allow optimium acidity levels to be maintained within the grapes. Garnacha thrives in these conditions and represents 65% of total production. The Cierzo wind from the Moncayo sweeps across the foothills of the mountain. This cold, dry wind reduces humidity levels and allows grapes to be picked a couple of weeks later in the harvest, at full maturity.

Borsao has access to a large number of vineyard plots at different altitudes, and hence to a wide selection of fantastic quality grapes. They are recognised for their entry-level varietals - as outstanding examples of easy-to-drink inexpensive wines - as they are for their premium wines, in particular the iconic, multi-award-winning Tres Picos.

Sustainability

With 2,400 hectares of vineyards, Bodegas Borsao is a substantially sized operation in a warm, dry region and as a result the availability and usage of water is a major issue. All new plantings have reverted to the traditional style of bush training to preserve water. Inter-row plantings are used to improve the water-holding capacity of the soil and protect it from erosion. These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

Awards

• 2017 Vintage - Bronze at the 2019 Sommelier Wine Awards

Specifications

Cicada takes its name from the famed ‘singing cicadas’ of Provence and the wine too sings of the warm vineyards of the south.

Tasting Notes

Nose

Easy-drinking, unoaked and a classic french-style table wine. Citrus and pear aromas on the nose.

Palate

Citrus flesh and nice weight on the palate, quite a ripe, round finish.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

Production

An unusual blend of Viognier (30%), Picpoul Blanc (30%) and Grenache Blanc (40%). Sourced from clay limestone soils in Richerenes in the Vaucluse for the Grenache Blanc and Picpoul, with the Viognier sourced in the Northern Rhône (so the wine is classified as Vin de France). Vinified in stainless steel, with a short maceration of one week. Alex Favier then puts the final blend together.

Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Alan's Tasting Notes

'This is a beautiful find.  Loaded with aromas and flavours.  Fresh, unoaked but unctous fresh fruit with a persistent and compelling palate.  A great value alternative to more expensive Chateauneuf Blanc or Condrieu.'

Tasting Notes

Deep ruby color with garnet tinges; pronounced spicy bouquet, with aromas of black cherry, blackcurrant and blueberry, spicy notes of black pepper and licorice and nuances of vanilla and chocolate; full-bodied, with smooth and lingering tannins perfectly balanced by a good freshness. Long and persistent finish of black fruits and spices.

Vinification

Specifications 

Tasting Notes

Deep ruby color with violet tinges; pronounced aromas of spices, black pepper and cloves, and red fruits like cherry and raspberries; medium body, elegant smooth tannins, well balanced with a good acidity. Lingering finish of spices and red fruit.

Vinification

Specifications

Vanilla ice cream will never be the same again!

Tasting Notes

Colour

Ebony in colour with iodine highlights.  

Nose

The aromas are reminiscent of figs, raisins and dates.

Palate

Enormously sweet, velvety and soft on the palate, well balanced, with a very long finish.

Producers

During the early years, Bodegas Lustau operated as an ‘Almacenista'. The Lustau family began bottling their own sherries and exporting by 1950. In the 1980s they expanded their range and introduced the Almacenista range concept of buying and maturing casks from small bodegas to share excellent quality names and styles with enthusiasts around the world.

In 1990 the winery was bought by the family-owned Louis Caballero group. Bodegas Lustau is considered a world-class benchmark for top-quality wines. Lustau produces all styles of sherry, from Manzanilla through to Pedro Ximénez, as well as special bottlings, single cask, VOS and VORS sherries. The En Rama range, produced from select barrels from each of the three towns, is a highly anticipated release each spring.

Lustau has, over the years, won multiple medals and trophies, including ‘Best Spanish Winery' and ‘Best Sherry Producer' at the IWSC and the Len Evans Trophy for consistency (won in 2011 and 2016) at the IWC. Current cellar master Sergio Martínez took charge of the winery's oenological team in 2016, after more than 14 years' worth of experience with Lustau. Sergio has been awarded the ‘Best Fortified Winemaker' Trophy by the International Wine Challenge three years in a row, following in the footsteps of the late Manuel Lozano who had won this award seven times. In 2022, Lustau celebrated its 125th birthday with a special release of three sherries in their Anniversary Collection, including a Manzanilla Pasada Papirusa, Amontillado Solera del Castillo, and a Vintage Sherry Añada 1996.

Production

Pedro Ximénez grapes are laid out in the sun after picking until they are practically raisins. After that, the fermentation starts slowly and its halted to maintain all the natural sugars.

The resulting wine ages for 12 years in contact with the air in Jerez de la Frontera. 

0% Alcohol, Vegetarian/Vegan certified.

Made with grapes from a Sicilian origin - this alcohol free wine is a vibrant delicious alternative to the 'real thing'!

Tasting Notes 

Straw yellow in colour, this wine has vibrant tropical and citrus fruit aromas and flavours. On the palate it is refreshing and perfectly balanced, with a clean, crisp finish.

Production

The grapes are destemmed and very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled and racked after settling. Selected yeasts are added to initiate the alcoholic fermentation, which takes place in temperature-controlled stainless steel tanks at 8°C. Vacuum distillation at around 30°C to preserve primary aromas.

Specifications

Villa La Pagliaia is the sister estate of neighbouring San Felice. It produces a similarly full-flavoured and spicy style of Chianti Classico Riserva but in a slightly more traditional style - and offers exceptional value.

Tasting Notes

Nose

Archetypal Chianti with bramble fruit notes as well as cedar and spice aromas.

Palate

The palate is richly-flavoured and complex with black cherry, plum and dried fruit characters, along with notes of spice, leather, pepper and liquorice. Supple tannins and bright acidity lead to a rich, savoury and satisfying finish.

Production

The grapes come from Villa la Pagliaia's 350-400m altitude vineyards around Castelnuovo Berardenga, in the south of the Chianti Classico zone, and are hand-picked. The vines are on average 25 years old - yielding about 1.5kg of fruit per vine - 'guyot' trained and planted in pliocene soil with 25% rocky clay. Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days. This helps to extract the required amount of fruit, colour and tannins. This is followed by malolactic fermentation in stainless steel. The wine is matured for 24 months in Slavonian oak barrels.

Producer

The Villa La Pagliaia property in Castelnuovo Berardenga, around 15km from Siena, has a long and aristocratic history. The elegant 18th Century villa is amidst a striking landscape of vines, olive groves and cypress trees. Their vineyards, here in the south of the Chianti Classico region, are at 300-450m altitude, with clay and limestone soils.

Fruit from these, predominantly Sangiovese, low-yielding mature vines (over 25 years old) - combined with traditional vinification methods overseen by neighbouring property (and sister estate) San Felice - ensures consistent production of very classic and quietly impressive wines.

Specifications

Vibrant, crisp and delicate

Tasting Notes

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

A vibrantly fruity, organically produced, red from this characterful indigenous Austrian variety.

Tasting Notes

Fruity and perfumed nose showing blackberries, white pepper and spice. Bright sappy palate with fresh acidity, crunchy redcurrant and raspberry fruit, and layers of spice, liquorice and herbs.

Tasting Notes

Deep ruby red with violet tinges; pronounced aromas of ripe red fruit, currant jam and raspberries with hints of plum and black pepper; full-bodied, well balanced and fresh. Medium long finish, with a fruity and spicy after taste.

Vinification

Specifications

Red fruits and aromatic exuberance!

Tasting Notes

A wine characterized by its aromatic exuberance, with notes of red fruits and vanilla. In the mouth, it is fruity with velvety notes of red ripe fruits, balanced by notes of spices, chocolate, and some oak notes. An elegant wine with firm tannins and a fruity finish.

Production

Producer

Casa Santos Lima is a 4th generation family-owned winery based 45km north of Lisbon and they produce around 40% of all certified Lisboa wines.

Most of Casa Santos Lima's estates are located in Alenquer, 45km north of Lisbon, in a region where wine production is centuries old and the typical rural landscapes are gifted with enormous beauty. The vineyards are planted in gentle slopes with altitudes between 100 and 220 meters benefiting from an excellent sun exposition and a climate slightly tempered by the nearby Atlantic Ocean, 25 km away from the property.

Alan's Personal Tasting Notes

"I first came across this wine on a trip to Lisbon more than a decade ago - it was the House Red in most of the trendy bars & restaurants I frequented. I was immediately impressed by its fresh, forward red fruits, tempered by lovely vanillin oak with very soft tannins. It’s got great structure, length & flavour that’s difficult to find at below £10 these days - so have a bash! So juicy, fruity, easy drinking and moreish!" Tasted 4 Dec 2023

Specifications

A really pretty and perfumed example of the Frappato grape from south-eastern Sicily.

Tasting Notes

This organic red has delicious floral and red berry characters and is surprisingly fresh and delicate given the hot climate.

Nose

Delicate and lightly floral aromas of strawberry, redcurrant and wild berries, with hints of aromatic herbs.

Palate

The palate has vibrant red berry characters balancing fresh acidity.

Producer

Is there a more dynamic place to make wine in Italy than on Mount Etna in Sicily? Cantine Nicosia is based at the foot of Etna, on the east coast of Sicily, where Carmelo Nicosia, along with his sons Franceso and Graziano (5th generation), have developed their family business into one of the area's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.

Trecastagni, at the base of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the whites. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavour and unique character of the wines produced here.

Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural center of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Cerasuolo di Vittoria vineyards planted exclusively with Nero d’Avola, Frappato and Syrah.

Production Method

Frappato grapes are grown on sandy soil situated at approximately 200m above sea level. Grapes are hand-picked in September. The grapes undergo maceration and fermentation for approximately 10-15 at a controlled temperature of between 22-24°C. The wine is aged in stainless steel vats and 2 months in the bottle.

A Note on Sustainability

A proportion of Cantine Nicosia’s vineyards are certified organic by SIDEL, and its wines are certified as vegan by the Istituto Certificazione Etica e Ambiente.

Specifications

This is a fabulous introduction to the white wine of the Rhone Valley. Made up predominantly of Grenache Blanc, picked early to capture aromas such as citrus fruits and exotic fruits. Viognier and Clairette bring their complexity with touches of peaches and white flowers. The wine has wonderful complexity with excellent freshness and length.

Tasting Notes 

Determined to craft the finest Côtes du Rhône Rosé, based on varieties naturally suited to this style: Grenache Noir for its body, Cinsault for its freshness, and a hint of spice from a touch of Syrah.

Tasting Notes

An elegant, truly gastronomic rosé from our home in the Rhône. A classic salmon pink rosé with delicate perfumed aromas of rosehip syrup, wild berry blossoms and cherries on the nose. Full flavoured, ripe and beautifully balanced with acidity, there’s elegant, textured, berry fruit on the palate with a twist of raspberry freshness to lift the finish. Deliciously balanced and moreish.

Producer

Boutinot’s love affair with the Southern Rhône spans thirty years of making wine in the region. In 2010, the relationship was sealed with the purchase of a winery and vineyards above the village of Cairanne. Domaine Boutinot’s seven vineyards are planted with classic southern Rhône grape varieties – old vine Grenache Noir and Syrah, Mourvèdre and Carignan Noir – and they all sit within the Cairanne Cru boundaries, sanctioned in 2016 when Cairanne was granted its own appellation status.

Working with our vigneron neighbours we are helping to revive traditional grape varieties such as Cinsault and Counoise, and in the cellar we prefer time-honoured winemaking methods such as a long cuvasion aided only by natural yeasts, gentle remontage, manual pigeage and patient maturation in a nursery of French oak barrels.

Production

Our hunt for specific plots that would deliver the best grapes with the right balance and flavour profile led us to the south of the Côtes du Rhône where we found ripeness and aroma to balance the freshness found in plots from northern villages of the Southern Rhône valley. As with previous vintages, Les Cerisiers is again made in the same way as the best rosés of Provence, uses the ‘rosé de presse’ method as soon as the grapes are picked. This very gentle pressing extracts as much aroma and flavour as possible with the least amount of tannins. The wine is both pressed and vinified at cool temperatures (of no more than 16Intent ) in stainless steel vats to preserve these delicate aroma, flavours and colour.

Sustainability

In July 2021 Domaine Boutinot Rhône achieved the Haute Valeur Environnementale (HVE 3) certification This certification recognises a high level of commitment to protecting and enriching the environment with the focus on biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Specifications

Trebbiano from Emilia Romagna offers great value with its crispness and is an excellent choice for those seeking wines with a lower alcohol by volume (ABV).

Tasting Notes

A fresh and bright white with citrus and green apple characters and crisp acidity.

Production

The 100% Trebbiano grapes are early harvested from vineyards in Emilia Romagna. Fermentation is in stainless steel, and the wine is bottled at 11% alcohol.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications

Tasting Notes

Colour

A young wine with a pale straw colour.

Nose

Lightly floral aromas with peach and citrus.

Palate

The palate has stone fruit and textural, savoury characters with a fresh and fruity finish.

Production

100% Macabeo grown on alluvial soils in the foothills of the Moncayo mountain. After harvesting, pressing and chilling the must - a short period of skin contact is followed by long slow fermentation at controlled temperature of 22ºC - 26ºC in stainless steel tanks.

Producers

The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today.

Grapes are sourced from over 375 member growers covering 2,400 hectares - nearly a third of the region's total. Vineyards lie in the undulating foothills of the Moncayo mountain, ranging from around 350m to 800m above sea level. At lower altitudes, vines are younger and may require some irrigation, but higher up the slopes the vines are older, unirrigated bush vines.

The climate is rather severe and arid, with hot dry days, and cool nights - which allow optimum acidity levels to be maintained within the grapes. Garnacha thrives in these conditions and represents 65% of total production. The Cierzo wind from the Moncayo sweeps across the foothills of the mountain. This cold, dry wind reduces humidity levels and allows grapes to be picked a couple of weeks later in the harvest, at full maturity.

Borsao has access to a large number of vineyard plots at different altitudes, and hence to a wide selection of fantastic quality grapes. They are recognised for their entry-level varietals - as outstanding examples of easy-to-drink inexpensive wines - as they are for their premium wines, in particular the iconic, multi-award-winning Tres Picos.

Sustainability

With 2,400 hectares of vineyards, Bodegas Borsao is a substantially sized operation in a warm, dry region and as a result the availability and usage of water is a major issue. Much of its vineyard area is planted with Garnacha which traditionally has been bush trained. Until recently, newer plantings were wire trained for easier harvesting, but because of the greater exposure to sunlight of this training method the vines can require up to 50% more water. As a result, all new plantings have reverted to the traditional style of bush training to preserve water.

Inter-row plantings are used to improve the water-holding capacity of the soil and protect it from erosion; they contribute to a better soil structure, increasing its organic, nutrient and nitrogen content; they improve biodiversity in the vineyard since organic matter is a food source for several macro- and micro-organisms; they often increase the population of earthworms which are good indicators of soil fertility; they improve fauna above the soil, providing habitat and food for beneficial insects; they regulate vine growth, helping to control the yield and quality of grapes and wine; and they reduce the vegetative vigour of vines and thus their susceptibility to grey mould and downy mildew. These cover crops mean that less spraying and tending of the vines is required, thus fewer passes are made by tractors which reduces the compaction of the soil and the consumption of diesel. Pheromone treatments are also employed to sexually confuse predatory insects, reducing their populations significantly.

The new cellar is well insulated to reduce the need for cooling systems and to minimise energy consumption; all the chambers are equipped with automatic LED lighting; all of the bottling lines have been designed to reduce noise and to minimise the need to move dry goods and floor stock items; all hot water installations are solar-powered; the greater part of the electricity used for illumination is produced by solar panels; and every single drop of rainwater from the vast roof is collected and recycled. Planned new offices will also be equipped with solar panels and other energy-saving mechanisms.

Specifications

This 10 year old is a classic Tawny with the typical appealing aromas and flavours of wood-aged Ports, particularly nuts and caramel.

Tasting Notes

Colour

Lovely tawny colour with golden hues.

Nose

Complex aromas of ripe red fruits, damson jam, raisins and toasted nuts.

Palate

Smooth and rounded on the palate, with notes of caramel balanced by fresh acidity to give great length. A very well balanced, elegant and harmonious port wine.

Production

Made from selected red ports produced from the best vineyards of the Douro Valley, and varieties including: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Cão and Tinta Roriz. Aged in small oak casks, typically of around 630 litres. As the wine ages it gradually loses the ruby red colour of its youth, becoming tawny in colour, more smooth and mellow on the palate, and aromas gaining richness and complexity.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is all A grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Reviews

• Wine Enthusiast Magazine
  “Elegant and balanced, with a good acidity. Fresh and delicious, exactly as it should be a 10 year old.”

Specifications

The inaugural Prosecco Rosé - Fontessa has an appealing balance of delicate berry fruit, bright acidity and a refreshing mousse.

Tasting Notes

A fresh and delicately fruity Prosecco Rosé with red berry and floral aromas. Lively on the palate with ripe strawberry and raspberry notes and a clean, refreshing finish.

Production

From selected parcels of Glera grapes grown northeast of Treviso, and with the addition on 10% Pinot Noir, also from the DOC region, to give colour and flavour. Hand-harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation takes place in pressure tanks, where the wine spends 2 months on lees.

Specifications

Leathery, resistant, attached to life: the Agave embodies the spirit of the territory that hosts it. Able to survive in all conditions, he never forgets to explode into the sky in a flowery tower.

An extremely versatile wine. Perfect with pasta, either with white meat or tomato-based sauces, but equally with roasted meats, tuna or swordfish cooked on the grill.

Tasting Notes

This lovely midweight red wine is made from Mount Etna's premium red grape.

Colour

Palate

In the mouth the Nerello Mascalese excels for its elegance thanks to silky tannins and contrasted by a marked minerality.

Vineyards

The name Nerello Mascalese derives from the small town of Mascali on the slopes of Etna, the area of ​​origin of the vine. It is a variety that in recent years has returned to production not only on Etna but also in other areas of Sicily with different expressions.

Our Nerello Mascalese grows at an altitude of about 400m above sea level, and is harvested entirely by hand in small boxes of 10-15 kg. After harvesting, the grapes are immediately separated from the stalk and vinified with an extremely soft pressing.

Vinification

The must is fermented on the skins with frequent remontage during the early stages of fermentation. Once fermentation is finished,we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Awards

91 points - Luca Maroni - I MIGLIORI VINI ITALIANI (2019 Vintage)

Specifications

A classic, fresh and approachable expression of Grüner Veltliner from its homeland.

Tasting Notes

Aromatic nose with notes of white spice. The palate has stone fruit, green apple and lightly exotic characters - fresh and appealing. 

Classic single domain Pouilly-Fumé.

Tasting Notes

Floral and herbaceous, this is a concentrated wine with great elegance, complexity and power. Really special!

Production Method

The grapes are sourced from 30-year-old Sauvignon Blanc vines grown on the hill of St Andelain in a mix of Silex and Kimmerigian clay soils. The individual parcels are vinified separately. The grapes are gently pressed pneumatically. Prior to fermentation in stainless steel tanks, the must is naturally clarified by cold stabilisation and some of the grapes are macerated on the skins for a short period to maximise flavour complexity. Either wild or selected yeasts are used, depending upon the conditions - indigenous yeasts are believed to add more character. The fermentation is cool and slow over 3 weeks and the wine remains on the fine lees. The gravity-fed cellar is on two levels and is fully temperature controlled.

Producer

Robert Poirier established the La Renardière domaine close to a small wood with a healthy population of foxes ('renardière' translates as foxhole). He was a pioneer with a passion for modernism; he cleared the hillsides, planted vines in the Kimmeridgian marl, introduced new pruning methods, and won the estate’s first medals. A firm believer in the potential of Pouilly-Fumé, he expanded the estate over the years and even opened a wine bar named "Au Pouilly" in Nevers.

Eugene Bouchie bought a vineyard from the neighbouring château, on the same Saint Andelain hill as La Renardière, where the soils are composed of flinty clay and limestone. In the early 1900s, the marriage of the children of these two producers created the domaine as it stands today and it is the blending of the two terroirs which gives the La Renardière cuvées their complexity.

A Note on Sustainability

The estate undertakes disease and pest control measures by maintaining natural balance ("lutte raisonnée") and works the soil in a traditional way.

Awards

• Silver in the Decanter World Wine Awards 2019 - (2018 vintage)
• Silver in the IWSC 2018 - (2017 vintage)

An authentic blend of Portuguese indigenous varieties, predominantly Baga, which is a classic grape of the Bairrada region.

Tasting Notes

Attractive mixed berry aromas with spice notes. Vibrant plum and black cherry on the palate with liquorice hints, elegant tannins, and finely poised acidity. A medium-bodied, vibrant and characterful glass of red.

Production

The grapes are vinified without being totally destemmed, and macerated for 5 days in cold temperatures. The fermentation lasts around 6 days. Produced from a blend of traditional local grapes. Fermentation in stainless steel. The careful selection and blending of varieties ensures an approachable but complex style and the relatively short time on skins in fermentation creates gentle tannins leading to this wonderfully drinkable profile.

Producer

One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. Winemaker Francisco Antunes oversees what must be one of the most diverse ranges in Europe, from the 3rd largest Portuguese rose brand (Casal Mendes) to some of the country's most impressive premium reds from estates in Douro, Dao, Bairrada and Alentejo. Arguably, Francisco's greatest achievements lie between these extremes, a range of mid-priced wines from native varieties, full of character, quite distinctly Portuguese, but at the same time approachable and with fresh, modern fruit.

Aliança has been part of Bacalhôa Vinhos de Portugal since 2007 and all wines are now being brought under the Bacalhôa name.

Sustainability

Since 2015 the Bacalhôa group is regularly audited for the scope of its ethical, social and environmental work, always with a green result. The are members of the Wines of Alentejo Sustainability Programme (WASP). This certification is the guarantee that an independent evaluation, by a third party credited to the Portuguese Quality System, confirms that good sustainability practices have been implemented across the vineyard, cellar and wine production

Specifications

Dominio de Punctum Pomelado Orange is a fantastic example of natural wine, providing an exciting and unique wine experience.

Tasting Notes

On the nose, it offers a bouquet of citrus fruits, floral notes, and a hint of herbaceous freshness. The wine’s skin contact fermentation gives it a beautiful amber hue and adds complexity to its flavor profile. On the palate, Pomelado Orange is vibrant and well-structured, with flavors of ripe orange peel, tropical fruits, and subtle spice notes. The wine’s slight tannins and natural acidity provide balance, leading to a crisp and refreshing finish.

Producer

Dominio de Punctum Pomelado Orange is a lively and aromatic orange wine made from Sauvignon Blanc grapes. Produced by the family-owned Dominio de Punctum winery in Spain, this wine is a prime example of the emerging trend of natural winemaking, offering a fresh and expressive take on the orange wine style.

Specifications

Nerello Mascalese is widely considered Sicily's premier red grape variety, contributing to many of its most acclaimed wines, especially those from Etna. It serves as an excellent introduction to the varietal, offering a lively, youthful red brimming with cherry flavors, presented in a juicier, more approachable style than the typically more structured Sicilian reds.

Tasting Notes

Bright aromas of redcurrants and cherry. The palate is soft and juicy with ripe plum, red berry and cherry flavours, gentle tannins, and fresh acidity on the finish.

Production

The Nerello Mascalese was sourced from a long-standing partner of Adria Vini in western Sicily and was vinified in stainless steel.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. We source from a range of private growers and cooperatives, with whom we have long term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia.

Specifications